1/2 c. chopped onion
3 tbsp. butter
1 (7 1/2 oz.) can crab meat, drained
1/2 c. herb seasoned stuffing mix
5 tbsp. dry white wine
1/2 c. shredded Swiss cheese
6 whole sm. chicken breasts, skinned & boned
1 env. Hollandaise sauce
3/4 c. milk

Saute celery and onion in butter. Stir in crab stuffing mix and 3 tablespoons of wine. Pound chicken to flatten each breast to 8"x6" rectangle. Sprinkle with salt and pepper. Divide stuffing among breasts. Roll up, starting at short side. Secure with wooden picks. Place in 12" x 7 1/2" x 2" pan. Sprinkle with paprika. Cook until done. Cover. Blend sauce mix and milk. Cook, uncovered until boiling. Stir occasionally. Stir in remaining wine and cheese. Remove picks from chicken. Pour sauce over chicken.